When it's chilly outside, time for chili inside

When we think of the perfect Christmas gift for the desperate cooks on our list, we can't get past dinner. That's right! What better gift to give someone than dinner for their whole family?

Since our own schedules are hectic with the holiday season, we don't have time to spend hours preparing it, so we naturally turned to "Desperation Dinners!" (Workman, 1997): Our first book is brimming with ideas that take no more than 20 minutes each.

Today's recipe for White Bean and Chicken Chili first appeared in the Stews chapter of "Desperation Dinners!" and is ready in 20 minutes flat. All you need to round out dinner is a cup of fruit or small side salad and a crusty roll. (If you're giving the chili away, a loaf of bread and bagged salad kit round things out nicely.)

It takes only about 10 extra minutes to double the recipe and cook dinner for your friends and your family, too. When dinner's ready — and you're ready to deliver the amazing gift — include a copy of the cookbook, too, so 20-minute meals can be a reality every night of the week. Now that's a gift!

Suggested menu

White Bean and Chicken Chili

Crisp garden salad

Crusty rolls

White Bean and Chicken Chili

Start to finish: 20 minutes

1 pound skinless, boneless chicken-breast halves

1 teaspoon olive oil

1 large onion (for 1 cup chopped)

1 tablespoon bottled minced garlic

1 can (15 ounces) Great Northern white beans

1 can (19 ounces) cannellini beans (white Italian kidney beans)

1 can (4 1/2 ounces) chopped green chiles

1 1/2 teaspoons ground cumin

1 teaspoon white pepper

1/8 teaspoon cayenne pepper

1 can (14 ounces) fat-free chicken broth

2 tablespoons cornstarch

2 tablespoons water

1/2 cup already shredded Monterey Jack Cheese, optional garnish

1/4 cup reduced-fat sour cream, optional garnish